Observed the raw shell eggs stored in the reach-in cooler next to the wok station.
Chlorine sanitizer in the wiping cloth buckets observed at a concentration of 50 ppm.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
1. microwave oven
2. rice wamer.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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07/02/2015 | Follow-up | |
Discussed the following with the person in charge (PIC):
1. Food sources are China International, A&A Foodservice, & U.S. Foodservice.
2. The fire suppression system was inspected in March 2015.
3. Observed the handsink located at the entrance to the kitchen fully repaired.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use. Observed wiping cloths stored in containers of water (no sanitizer) between uses.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food-PHF/TCS-Cold Holding-shell eggs
Observation: Observed raw shell eggs not stored in refrigeration equipment that maintains ambient air temperature of 45°F or less. Observed raw shell eggs stored at room temperature on the shelf above the food prep table.
Correction: Store raw shell eggs in refrigerated equipment capable of maintaining ambient air temperatures of 45°F or less
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the chest freezer and Gibson reach-in freezer.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the following equipment has accumulations of grime and debris:
1. underside of the wok station (grease buildup),
2. exterior surfaces of all sauce containers stored at the prep table,
3. prep table near the 3 compartment sink
4. microwave oven,
5. rice warmer
6. ventilation hood filters
7. interior of the Gibson reach-in freezer (frost buildup).
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Refuse - Removal Frequency
Observation: Three containers of used grease stored uncovered under the wok station causing an attractant to pests.
Correction: Remove the containers of used grease from the facility each night.
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted at the entrance to the kitchen near the food prep table and steam well.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floor under the wok station is in need of cleaning due to grease buildup in several areas.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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06/26/2015 | Routine | |
The person in charge (PIC) stated that he replaced some parts on the drain line of the handsink but it is still leaking. He must replace one more part which he expects to complete today.
The EHSS observed the handsink located on the cook's line draining adequately, the Gibson reach-in freezer defrosted, and thermometers inside of the Gibson reach-in freezer and chest freezer.
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: Water from the handwashing sink located near the entrance to the kitchen was measured at a temperature less than 100°F. The hot water was turned off due to a leak in the drain line.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
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04/03/2015 | Follow-up | |
Discussed the following with the person in charge (PIC):
1. Food sources are China International, A&A Foodservice, & U.S. Foodservice.
2. The handsink located on the cook's line is slow to drain. Maintain plumbing in good repair.
3. Observed holes in the wall behind the prep table where the old fire suppression system was located. Repair the holes in the wall.
4. The Gibson reach-in freezer has extensive frost build-up. Defrost the freezer as soon as possible.
5. Provide thermometers in the Gibson reach-in freezer and chest freezer.
The fire suppression system was inspected this month (March 2015).
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Observed that foods in the 2 door reach-in freezer and walk in cooler and the rice stored in an open bag were not protected from contamination because they were not in covered containers.
Correction: Prevent potential contamination of foods by storing the foods in packages, covered containers, or wrappings.
- Handwashing Lavatory, Water Temperature, and Flow (repeated violation)
Observation: Water from the handwashing sink located near the entrance to the kitchen was measured at a temperature less than 100°F. The hot water was turned off due to a leak in the drain line.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
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03/27/2015 | Risk Factor | |
Observed good holding and cooking temperatures of foods and good date marking of ready to eat foods in the refrigeration units.
Discussed the following with the person in charge (PIC):
1. Detail cleaning the floors under and behind the wok station. Observed build up of grease and food debris.
2. Provide more lighting where the 3 compartment sink and dishwashing machine are located. Observed less than 20 foot candles of lighting in this area.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink located near the entrance to the kitchen was measured at a temperature less than 100°F. The hot water was turned off due to a leak in drain line.
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The hand washing sink located on the cook's line is blocked, preventing access by employees for easy handwashing. The PIC removed the equipment blocking the hand washing sink.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the equipment preventing its use.
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12/19/2014 | Risk Factor | |
All other deficiencies noted on the inspection report dated June 27, 2014 have been corrected.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The chest freezer lid was observed in a state of disrepair and damaged.
Correction: Repair or replace the chest freezer lid to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Lighting, Intensity (repeated violation)
Observation: Less than 20 foot candles of light was noted in the dishwashing area. Observed 14 foot candles of light.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The floor under the wok station is in need of detail cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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08/07/2014 | Follow-up | |
A follow-up inspection will be conducted within 30 days to ensure that the remaining deficiencies have been corrected.
Remove the milk crates used to store food off of the floor and replace with easily cleanable equipment.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site) (repeated violation)
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw chicken stored over tofu in the walk-in cooler and raw chicken stored over raw beef in the 2 door refrigerator.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The chest freezer lid was observed in a state of disrepair and heavily damaged.
Correction: Repair or replace the chest freezer lid to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Non-Food Contact Surfaces (repeated violation)
Observation: The nonfood contact surfaces of the following equipment has accumulations of grease and food debris: 1. exterior of the deep fryer, 2. the wok station, 3. exterior of the mixer, 4. milk crates used to store food off the floor, 5. can opener base (rust).
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: The handsink located on the cook's line is very slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
- Lighting, Intensity (repeated violation)
Observation: Less than 50 foot candles of light was noted on the cook's line where the wok station and food preparation tables are located. Observed only 18 foot candles of light.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Lighting, Intensity (repeated violation)
Observation: Less than 20 foot candles of light was noted in the dishwashing areas. Observed only 10 foot candles of light.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical facilities are not maintained in good repair: several missing and water damaged ceiling tiles in the kitchen.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The following physical facilities in need of cleaning due to a buildup of food debris and grease: 1. wall behind the three compartment sink, 2. wall behind the chef's cart, 3. walls behind all food prep tables, 4. floor under and behind all food prep areas and the wok station, 5. floor drains throughout the kitchen.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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06/27/2014 | Follow-up | |
Abbreviations: WIC-walk-in cooler, RIC-reach-in cooler, PIC-person in charge
No food preparation observed during the inspection.
The PIC stated that the facility is inspected and treated by a professional pest control company monthly. The date of the last invoice observed was April 2014.
A follow-up inspection will be conducted on June 27, 2014.
- Critical: Demonstration of Knowledge*
Observation: The person in charge failed to explain the responsibility, rights, and authorities assigned by this Regulation to the (a) food employee, (b) person in charge, and (c) regulatory authority.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw chicken stored over raw fish in the walk-in cooler and raw chicken stored over raw beef in the 2 door refrigerator.
Correction: Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Unwrapped or uncovered food in the walk-in cooler, reach-in freezer, and 2 door refrigerator.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings. The PIC covered some of the items in the walk-in cooler.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Egg rolls hot holding at improper temperatures. The temperature of the egg rolls sitting in a container next to the wok was 74°F. The PIC discarded the egg rolls.
Correction: Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135°F or above to inhibit the growth of harmful bacteria.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: The prepared ready-to-eat (RTE) foods (sweet & sour chicken, sweet & sour shrimp, cookded rice, etc.) in the refrigeration units are not properly dated for disposition. Observed pieces of paper with the numbers 22 & 23 on them but no actual date.
Correction: Mark the name and "consume by" or "preparation" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41°F or below the food shall be served or sold within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The nonfood contact surface of the cardboard that is used to line some shelves in the refrigeration units is not corrosion resistant, nonabsorbent, and/or smooth. It is also heavily soiled.
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Equipment - Good Repair and Proper Adjustment
Observation: The chest freezer lid was observed in a state of disrepair and heavily damaged.
Correction: Repair or replace the chest freezer lid to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils*
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1. meat slicer, 2. several knives, 3. food prep tables, 4. blender at the bar.
Correction: Clean and sanitize these surfaces for food contact.
- Non-Food Contact Surfaces
Observation: The nonfood contact surfaces of the following equipment has accumulations of grease and food debris: 1. exterior of the flour and corn starch storage containers, 2. exterior of the food processor, 3. exterior of the deep fryer, 4. the wok station, 5. exterior of the mixer, 6. ventilation hood filters, 7. milk crates used to store food off the floor, 8. can opener base (rust).
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Plumbing System Maintained in Good Repair
Observation: The handsink located on the cook's line is very slow to drain.
Correction: Plumbing systems and components shall be maintained in good repair.
- Lighting, Intensity
Observation: Less than 50 foot candles of light was noted on the cook's line where the wok station and food preparation tables are located. Observed only 18 foot candles of light.
Correction: Provide at least 50 foot candles at a surface where a food employee is working with food or working with utensils or equipment such as knives, slicers, grinders, or saws where employee safety is a factor
- Lighting, Intensity
Observation: Less than 20 foot candles of light was noted in the dishwashing areas. Observed only 10 foot candles of light.
Correction: Provide at least 20 foot candles at a distance of 30 inches from the floor in consumer self-service areas, inside equipment, warewashing, equipment storage, toilet rooms
- Physical Facilities in Good Repair
Observation: The following physical facilities are not maintained in good repair: 1. several missing and water damaged ceiling tiles in the kitchen, 2. missing large wall cover near the dishwashing machine.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical facilities in need of cleaning due to a buildup of food debris and grease: 1. wall behind the three compartment sink, 2. wall behind the chef's cart, 3. walls behind all food prep tables, 4. floor under and behind all food prep areas and the wok station, 5. floor drains throughout the kitchen.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Maintenance Tools - Storing Maintenance Tools
Observation: Maintenance tools stored in the food prep area in such a way that it may be contaminating equipment and utensils.
Correction: Maintenance equipment supplies and tools and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles.
- Critical: Toxics - Conditions of Use* (corrected on site)
Observation: Pesticides are not being applied by a certified applicator. Observed three cans of insect spray stored on a shelf next to the 3 compartment sink. The PIC stated that she uses them when she observes a bug come into the kitchen from outside. The PIC discarded the cans of bug spray.
Correction: Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
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06/23/2014 | Routine | |
Follow-up inspection on strength level of sanitizer in 3 basin sink and sanitizer containers for wiping cloths. Sanitizer level in 3 basin sink at 50 ppm chlorine. 2 sanitizer containers for wiping cloths adjusted to 200 ppm. Violations corrected.
No violation noted during this evaluation. | 04/28/2014 | Other | |
| No violation noted during this evaluation. | 03/28/2014 | Other | |
Left additional information on Employee Health programs and self tests with PIC. Observed very low pressure of water from bath sinks upon entering facility. Observed cut oranges in floor of 2 door freezer. Floor of unit very dirty. Recommend non frozen foods upon entering unit for fro freezing. Ready to eat foods such as the oranges could be contaminated from these raw foods. Recommend foods ready to eat be stored above foods being frozen. Good date marking observed. Dumpster being repaired per PIC. 1 staff present/working in establishment during visit while costumers were present. PIC Wen Wu. Re-visit scheduled for 3/19/214 around 2:30 PM. EHSS will call to confirm. Talked with Owner Yong Kuang concerning repair of hot water system. He has contacted repair service and is scheduled for on-site visit at 3/18/2014.Owner agreed to not wash any dishes for food preparation or customer service until wash water can be available at 110 degrees of higher.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Observed wiping cloths containers not at 50-200 ppm chlorine strength level for proper sanitization. No sanitizer strips available for testing chlorine level.
Correction: Recommend all sanitizing containers be at 50-200 ppm and sanitizer strips for testing chlorine levels be available Corrected..
- Food - Miscellaneous Sources of Contamination
Observation: Observed tools and other non-food items and food utensils stored on food and utensil storage counter.
Correction: Recommend tools and other non-food utensil items be stored away from storage tables to prevent contamination of foods be stored or prepared on tables.
- Warewashing - Manual Warewashing Equipment, Wash Solution Temperature
Observation: Observed hot water not available in 3 basin sink set-up to deliver wash basin water at temperature of 110 degrees or higher.
Correction: Recommend hot water system be repaired/adjusted to provide water at temperature of 110 degrees or higher for proper and safe cleaning of food contact surfaces such as dishes, utensils and pots/pans which would come in contact with food preparation items and for food served to clutter of facility. Revisit scheduled 3/19/2014 to insure system is repaired.
- Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
Observation: Observed all 3 wiping cloth sanitizer containers and 3 compartment sanitizer sink basin were not at chlorine strength level of 50-200 ppm
Correction: Recommend all sanitizing containers be at chlorine strength of 50-200 ppm to properly sanitize all food utensils, silverware, pans, pots, and other items which are used for food preparation and by dining customers Corrected..
- Warewashing Equipment, Determining Chemical Sanitizer Concentration
Observation: Observed test strips for measuring chlorine level in sanitizing basin of 3 compartment sink set-up not available.
Correction: Recommend test strips be available to measure chlorine level in sanitizing basin.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Observed all hands sinks in baths and kitchen with water temperature below 50 degrees.
Correction: Recommend all hand sinks in establishment have water temperature of 100 degrees or higher Discussed situation with owner and he will work to get water system repaired/adjusted to deliver water at safe temperature 3/18. Water system company contacted. EHSS plan follow visit for 3/19 PM.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Observed floors throughout kitchen and especially grill area contained debris, dirt, food waste, and grease from floors. Observed strong odor from food left on floor and behind grills. Also observed food waste in traps around grills were filled with rotting foods.
Correction: Recommend through cleaning of all areas around grill area and kitchen be done as frequently as needed to prevent build up of food waste and other decaying matter.
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03/18/2014 | Routine | |
Storage of foods in walk-in cooler above 6 inches. Sanitizing wiping cloths in container at 100 ppm chlorine. Grill area and countertops cleaned of debris, dirt, and grease. Lighting intensity in kitchen area in increased to 20 fci or above. All Violations corrected.
No violation noted during this evaluation. | 01/21/2014 | Follow-up | |
cubed pork 38 degrees, cubed chicken 26, rice 38. Grill filters being washed and cleaned at time of inspection in 3 basin sinks.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Observed dirty, dry cloths in grill area being used to wipe off counter surfaces.
Correction: Recommend wiping cloths be stored in sanitizer container with level of 50-200 ppm chlorine to clean counters and shelves in grill area.
- Food Storage - Clean and Dry Location
Observation: Observed items stored on floor in WIC.
Correction: Recommend all items in WIC be stored 6 inches off the floor surface.
- Non-Food Contact Surfaces (repeated violation)
Observation: Observed general cleaning needed in grill area.
Correction: Recommend counter tops and shelves be cleaned in grill area.
- Lighting, Intensity
Observation: Observed lighting not operational in Dishmachine area, less than 10 foot-candles intensity.
Correction: Recommend lights be operational to properly wash and sanitize dishes, PIC indicates lighting being repaired.
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12/09/2013 | Routine | |
All violations corrected critical and noncritical.
No violation noted during this evaluation. | 08/16/2013 | Follow-up | |
pork BBQ ribs 45, sweet sour soup 170. Dishmachine (Hobart) wash 150, rinse 180, pressure 22.
- Critical: Food - Safe and Unadulterated*
Observation: Observed leak in WIC above foods, dripping onto food, much accumulation.
Correction: Recommend leak in WIC unit be repaired to prevent leakage and contamination onto foods being stored in walk-in cooler.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Observed sanitized wiping cloths not available to sanitize food contact and non-food contact surfaces. Dirty dry cloth being used.
Correction: Recommend wiping cloths with proper sanitizing concentration (50-100 ppm chlorine) be available.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Observed foods: )BBQ rib, wontons, beef kabob) out of temperature above 41 degrees.
Correction: Recommend foods above 41 degrees in RIC be discarded.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (repeated violation)
Observation: Observed date marking not being done on foods in RIC-Raetone.
Correction: Recommend foods held more than 24 hours be date marked as to date of preparation to insure foods are used or discarded within 7 days.
- Nonfood Contact Surfaces
Observation: Observed white upright freezer (Gibson) in need of defrosting and cleaning, many unmarked food containers on shelves.
Correction: Recommend freezer be cleaned and defrosted, remove unmarked items.
- Ventilation Hood Systems, Adequacy
Observation: Observed missing filter for vent in grill area.
Correction: Recommend filter be replaced.
- Non-Food Contact Surfaces
Observation: Observed food waste in container from grill bin.
Correction: Recommend food waste be removed more frequently to minimize insect infestation.
- Lighting, Intensity
Observation: Observed lighting near hand sink in storage room less than 10 foot-candles intensity.
Correction: Recommend lighting fixture be repaired to have sufficient lighting for hand washing and food storage.
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07/31/2013 | Routine | |
The following violations were corrected from inspection of April 12, 2013: RIF (2 door silver unit) repaired, foods covered and protected. Foods in Gibson RIF covered and protected. Foods covered and protected in WIC. Foods date marked in RIC- 2 sliding doors. Tested Dishmachine: wash 150 degrees, rinse 185 degrees, pressure 20 ppi, test strip indicated 160+ degrees. Thermometers available in all cooling units. Food wastes in disposal bin near grill and woks removed in more timely manner. Food wastes on floor removed. Filters above grills clean. Observed food handler properly washing hands to prevent contamination. Observed food handler properly wearing gloves after washing hands. Sanitizer for wiping cloths at chlorine level of 100 ppm. Sanitizer level in 3 basin sink at less than 50 ppm chlorine. REPEAT. CORRECTED to level of 200 ppm. Observed sanitizer test strips not available. Recommend sanitizer strips needed to check levels of chlorine in Dishmachine and sanitizer basin and containers..
No violation noted during this evaluation. | 04/23/2013 | Follow-up | |
Observed Dishmachine not in operation, much accumulation of dirty dishes- 3 basin sink not set up with sanitizer 50 ppm or greater chlorine.
- Critical: Hands - When to Wash*
Observation: Observed food handler not properly washing hands prior to preparing foods- soap not being used.
Correction: Recommend hands be washed prior to food handling after completing non-food handling duties.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Observed RIF (2 door) in need of repair, part of motor on top of frozen foods (most foods covered), 1 container of meat not protected, discarded.
Correction: Recommend foods be moved away from motor part, unit to be repaired according to PIC, foods contaminated be discarded.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (corrected on site)
Observation: Observed rice in WIC not properly covered or date marked, cooling unit dripping water from motor.
Correction: Recommend all foods be properly covered to prevent contamination. Rice discarded, Corrected.
- Cloths - Wiping Cloths - Use Limitation
Observation: Observed sanitizer containers for cloth wipes not at level of 50 ppm or higher for chlorine sanitizing.
Correction: Recommend sanitizer be at 50 ppm chlorine or higher to sanitize food contact surfaces.
- Gloves - Use Limitation
Observation: Observed gloves not being used properly, hands must be properly washed before using gloves.
Correction: Recommend hands always be washed properly before wearing gloves.
- Food Preparation
Observation: Observed foods in Gibson white freezer not covered, accumulation of ice dropping on foods.
Correction: Recommend foods be covered in freezer and Gibson freezer be defrosted to remove ice accumulation.
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking*
Observation: Observed several foods in WIC not date marked.
Correction: Recommend foods being held for reheating and use be date marked.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: Observed thermometers needed in all cooling units
Correction: Recommend thermometers be available in all cooling units.
- Critical: Equipment and Utensils - Hot Water and Chemical Sanitizing*
Observation: Observed sanitizer level in 3 basin sanitizer sink below 50 ppm chlorine.
Correction: Recommend sanitizer be at 50 ppm or above to insure utensils and dishes are sanitized to prevent contamination.
- Refuse - Cleaning Implements and Supplies
Observation: Observed food wastes in rotting stage holding in pan near grill. Observed food wastes on floor in numerous locations, heavy accumulation of grease, dirt, and grime under grill. Filters above grill in need of cleaning.
Correction: Recommend removal of food waste throughout grill area to prevent contamination.
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04/15/2013 | Routine | |
Food sources: US Foods and Chinese Co. Maryland. Dish machine not in operation at time of inspection.
- Person in Charge
Observation: Observed PIC not fully aware of Employee Health signs/symptoms, had some information in Chinese but not all information for staff to review.
Correction: Recommend PIC obtain information in Chinese to insure sick employees do not report to work. Environmental Health Specialist to help obtain information in Chinese.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Observed foods in freezer not covered and protected from ice accumulation on racks and top/sides of freezer.
Correction: Recommend uncovered and unprotected foods be discarded. CORRECTED.
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12/27/2012 | Routine | |
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